From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Mix the stuffing mix and butter in a bowl. Reserve 1/2 cup of the stuffing mixture. Place the remaining stuffing mixture in a 2-quart baking dish. Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well. Stir in the squash, zucchini, carrot and onion. Spread over the stuffing mixture. Sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 40 minutes.
SERVES: 6 - 8
- 3 cups herb-seasoned stuffing mix
- 1/4 cup (1/2 stick) butter, melted
- 1 (10 ounce) can cream of mushroom soup or cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded sharp Cheddar cheese
- 2 cups each shredded yellow squash and shredded zucchini
- 1/4 cup shredded carrot
- 1/4 cup finely chopped onion
TO PREPARE:
Mix the stuffing mix and butter in a bowl. Reserve 1/2 cup of the stuffing mixture. Place the remaining stuffing mixture in a 2-quart baking dish. Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well. Stir in the squash, zucchini, carrot and onion. Spread over the stuffing mixture. Sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 40 minutes.
SERVES: 6 - 8
